Italian Broccoli with Pine Nuts and Garlic
Italian Broccoli with Pine Nuts and Garlic

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 114
  • 144mg Sodium
  • 8g Carbs
  • 6g Fiber
  • 8g Fat
  • 1g Saturated Fat
  • 1g Sugars
  • 8g Protein
  • 247mg Calcium
  • 5mg Iron
114144mg 8g6g8g1g8g1g

This recipe was featured in our March 2006 story "How Stars Stay Slim," and is from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.


  • 2 bunches (about 2 pounds) rapini (also called broccoli rabe or Italian broccoli), bottoms trimmed and stems peeled
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons pine nuts, toasted



1. Roughly chop rapini and drop into a large stockpot of rapidly boiling salted water. Cook for about 1 minute, then drain.
2. Heat oil in a 12-inch skillet over medium heat. Add garlic and cook for 1 minute. Add rapini, salt, and pepper, and cook an additional 2 to 3 minutes until rapini stems are tender. Season with salt, pepper, and basil. Garnish with pine nuts.

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